Edamame Succotash Salad
(Real Food For Healthy Kids – July 2008)
Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped (or use 1 bunch chopped scallions)
1 pound shelled edamame (soybeans)
1 pound frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe tomatoes, diced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion or scallions and cook, stirring often, until softened but not browned, 4 to 5 minutes.
2. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.